Barbara Mandrell'S Tropical Fruit Cake
A moist, fruity cake featuring mandarin oranges and a tender yellow cake base, perfect for casual gatherings or celebrations with a tropical twist.
Ingredients
Instructions
- Mix the cake mix, oil, mandarin orange slices, and juice in a bowl.
- If using yellow cake mix, add 1/2 cup melted margarine to the mixture.
- Pour the batter into a 9-inch Bundt pan.
- Bake at 325°F for 30 to 35 minutes until done.
- Allow the cake to cool.
- Remove the cake from the pan and refrigerate for about 30 minutes.
- Poke holes in the cake with a fork and spread with frosting.
Tips & Substitutions
For a lighter version, consider using a sugar-free cake mix or substituting applesauce for oil. You can also enhance the tropical flavor by adding shredded coconut or crushed pineapple. If you prefer a creamier frosting, try blending cream cheese with whipped topping. Experimenting with different cake mixes can yield unique flavors, similar to those found in American recipes.
Serving Suggestions
Serve this Tropical Fruit Cake chilled with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with fresh fruit salad or a tropical sorbet for a refreshing contrast. This cake is perfect for summer gatherings or picnics, and you could even serve it alongside Mrs. Cameron'S Cookies for a sweet treat assortment.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to five days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw in the refrigerator overnight, then warm slices briefly in the microwave for a moist treat.
Nutrition & Diet Analysis (per serving)
Each serving of Barbara Mandrell'S Tropical Fruit Cake contains roughly 1104 calories, with 3g protein, 38g carbohydrates, and 106g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh oranges instead of canned mandarin oranges?
Yes, you can use fresh oranges. Just peel and segment them, then add both the segments and some fresh orange juice to the batter. This will give the cake a bright and fresh flavor, though the texture may vary slightly.
What type of frosting works best for this cake?
A simple vanilla or cream cheese frosting complements the tropical flavors well. You can also use a citrus-flavored frosting for an extra zing. If you're in a hurry, a premade whipped topping can be a great option.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just be sure to store it properly in the refrigerator. The flavors often deepen after a day, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).